白酒大曲微生物研究进展

Research progress on microorganism in Daqu liquor

酒曲是中国白酒酿造必不可少的糖化、发酵和生香剂。根据制曲工艺不同,将酒曲分为大曲、小曲、红曲、麦曲、麸曲、高温曲、中温曲、低温曲等类别。我国主要名优白酒是以大曲为起酵剂。大曲中微生物菌系非常复杂,种类繁多。生香动力的细菌、糖化主力的霉菌以及酒醅发酵原动力的酵母等微生物,不断交替更迭的作用,共同维持着白酒发酵的正常进行。传统固态酿造过程中,大曲中微生物在大曲酒的品质、风味呈现方面扮演着极为重要的角色。该文依据大曲原料和制作工艺,简要介绍了大曲中微生物的来源、主要微生物类群以及各类微生物的主要功能,并在此基础上对大曲微生物和白酒酿造研究方面提出展望。

Jiuqu is an indispensable saccharifying agent, fermentation starter and aromatic agent for Chinese liquor. According to the differences of ko- ji-making processes, Jiuqu can be categorized into many types, such as Daqu, Xiaoqu, Hongqu, Maiqu, Fuqu, high temperature Qu, medium temperature Qu and low temperature Qu. Most popular Chinese liquors （China Baijiu） were all fermented using Daqu as starter. The microbial communities of Daqu are very complex and the diversity is in a wide spectrum. The constantly cooperations and alternations of aroma-producing bacteria, sacchrification moulds and grains-fermenting yeasts successfully maintain the fermentation of Chinese liquor. Therefore, microorganism plays a major role on the quality, flavour of Daqu liquor in the traditional solid-state fermentation. Based on the raw material and Daqu making process, the origin, communities and functions of microorganisms in Daqu were reviewed in this article. Furthermore, the research development of microorganisms and Chinese liquor were also prospected.